This delicious vegetable dish is good eating at its best. It's both flavorful and packed with nutrition. Excellent as a leftover (it keeps refrigerated for up to 3 days), you can even make it a main course by tossing it with chickpeas, black beans or diced baked tofu.
Special Diets:
Ingredients
Method
Put kale and 1/2 cup of the vegetable broth in a large pot and place over medium heat.
Cook, covered, stirring frequently, until kale is wilted, about 3 minutes.
Add squash and continue cooking, stirring occasionally, until kale and squash are tender but not mushy, 10 to 12 minutes. Cool to room temperature.
Meanwhile, combine the remaining 1/2 cup broth, onion, dates and vinegar in a small saucepan.
Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes.
Cool, toss with kale and butternut, and serve room temperature or chilled.
Nutritional Info
Serving Size
Calories
100
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.